The Baumkuchen “Tree Cake” that I made last year went viral and I loved it! That’s why I decided to bring it back with a whole new twist for #SemiHomemadeWeek. This time around we’ll be making this from a modified boxed cake! It takes most of the fuss out of making a cake from scratch, while maintaining that “gourmet” appeal that comes with a Baumkuchen “Tree Cake.”
It’s one stunning and tasty treat that I hope you enjoy.
In a large mixing bowl, add in 2 whole eggs + 1 egg yolk…
…1 1/2 cups whole milk…
…and give this a good whisk.
Slowly incorporate 1/2 cup of melted brown butter.
Give this a good whisk.
Mix in 1 box yellow cake mix.
Combine well.
Using two 9″ cake pans, double layer them by inserting one pan into the other. This will act as a heat buffer.
Butter the entire pan and place a round cut out of wax paper at the bottom.
Ladle a generous amount of batter into the cake pan.
Spread the batter from edge to edge.
Insert the pan into the broiler for 2-3 minutes…
…or until the batter is a dark golden brown.
Ladle another layer of batter over the cooked cake.
Spread the batter from edge to edge, and bringBroil for an additional 2-3 minutes, or until the batter is a dark golden brown.
Repeat process 8-10 times, or until you reach the desired amount of layers you wish to achieve.
After the last layer has cooked, remove the cake from the oven and allow to cool for 10 minutes before handling.
Then flip the cake over (using a cake rack or flat pan to support the open end)…
…remove the cake pan fully…
…remove the wax paper, and allow to cool for several more minutes.
While cooling, bring1 cup dark rum to a simmer.
Add 5 tbsp sugar and allow to fully dissolve before removing syrup from stove.
Give the cake a generous brushing of the sweet rum syrup.
Allow for syrup to cool slightly, and enjoy!
The layers are absolutely stunning and take the traditional “box” cake to the next level!
[amd-zlrecipe-recipe:58]
| Top Left: Boos Cutting Board | Top Middle: Mini Carafe | Top Right: Glass Bowl Set |
| Bottom Left: Cake Pan | Bottom Middle: All-Clad Sauté Pan |
So, what’s this brown butter all about?
My question is: Which box brand did you use? You made a point of how every brand has different ingredient ratios, which has me concerned that picking a brand other than the one you used will result in…not what I want.
Chef Talbot .
I love the Baumkuchen cake.
Why you use a box cake mix flour for make the cake ?
Here in England I no idea what is the best.
You are a chef please explain the recipe ingredients.
Also iIlove your cooker …..Which name is the factory ??
A big thank you for your help.
Isobel.
Good morning and Greetings Byron!
may I ask at what temperature do we have the oven on? And do you think this cake is still firm enough to frost or possibly too fragile for it?
Thanks for your time!